Preheat your oven to 400°F (200°C) and prepare a baking sheet.

In a mixing bowl, combine ground chicken, breadcrumbs, egg, grated Parmesan, garlic powder, onion powder, salt, and pepper.

Shape the mixture into 1-inch meatballs and place them on the baking sheet.

Cook the meatballs in the oven for about 25 minutes until golden brown.

In a pot, boil salted water and cook pappardelle according to package instructions, then drain.

Sauté minced garlic in olive oil for 1 minute, then add spinach until wilted.

In the same skillet, melt butter, whisk in flour, then slowly add milk until thickened.

Combine pappardelle with the spinach and creamy sauce, mix well.

Serve the creamy spinach pappardelle topped with baked chicken meatballs and grated Parmesan.